Možnosti eliminace pachových látek v potravinářském provozu

Abstract

This bachelor thesis describes and defines individual pollutants in the air together with their legislative limits. The legislation is considered from a global and European perspective. Furthermore, air pollution is described based on the legislation of the Czech Republic. In addition to a general description of the air, the work characterises the odourants. The possibilities of measuring odours and possible methods of elimination are also described. The measurement of odours is described using the specific case of a food plant producing instant soups, where the air was sampled and subsequently analysed by using dynamic olfactometry.